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Examples of cooking applications
The information given in the following table is for guidance only.
Heat
Cooking
set-
process
ting
0
Keeping
V
food
warm
Melting
1-2
Solidify-
ing
Simmer-
2-3
ing
Steaming
3-4
Braising
4-5
Boiling
Gentle
6-7
frying
Heavy
7-8
frying
Boiling
Searing
9
Deep fry-
ing
suitable for
Off position
Keeping cooked foods
warm
Hollandaise sauce,
melting butter, chocolate,
gelatine
Fluffy omelettes, baked
eggs
Simmering rice and milk-
based dishes
Heating up ready-cooked
meals
Steaming vegetables, fish
Braising meat
Steaming potatoes
Cooking larger quantities
of food, stews and soups
Frying escalope, veal cor-
don bleu, cutlets, rissoles,
sausages, liver, roux, eggs,
pancakes, doughnuts
Hash browns, loin steaks,
steaks, Flädle (pancakes
for garnishing soup)
Boiling large quantities of water, cooking pasta, searing meat
(goulash, pot roast), deep frying chips
Cook time
Tips/Hints
as required
5-25 mins.
Stir occasionally
10-40 mins.
Cook with lid on
Add at least twice as
much liquid as rice, stir
25-50 mins.
milk dishes part way
through cooking
With vegetables add
20-45 mins.
only a little liquid (a
few tablespoons)
Use only a little liquid,
20-60 mins.
e. g.: max.
for 750 g of potatoes
60-150
Up to 3 l liquid plus in-
mins.
gredients
Turn halfway through
as required
5-15 mins.
Turn halfway through
per pan
Cover
¼
l water
cooking
cooking
19
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